Name: Butternut Squash “Rotini” Almond Bread with Cream Cheese Glaze
Prep time: 30 minutes
Total time: 1 hr 30 minutes
Yield: 12
Cuisine: Salad
Ingredients: ; 1 (12 ounces) package Mann’s Butternut Squash “Rotini”; ¼ cup water; • 1 ½ cup plus 2 tablespoons all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoons baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cups granulated sugar; ¼ cup canola or corn oil; ¼ cup sour cream or plain yogurt (low-fat or regular); 2 large eggs; ¼ cup almonds, chopped; ; Cream Cheese Glaze; ; 4 ounces cream cheese, room temperature; ⅓ cup confectioners’ sugar, sifted; 2 teaspoons freshly squeezed lime juice or orange juice); 2-3 tablespoons milk; 

Ingredients

1 (12 ounces) package Mann’s Butternut Squash “Rotini”
¼ cup water
• 1 ½ cup plus 2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cups granulated sugar
¼ cup canola or corn oil
¼ cup sour cream or plain yogurt (low-fat or regular)
2 large eggs
¼ cup almonds, chopped

Cream Cheese Glaze

4 ounces cream cheese, room temperature
⅓ cup confectioners’ sugar, sifted
2 teaspoons freshly squeezed lime juice or orange juice)
2-3 tablespoons milk

The Method

Preheat oven to 350°F. Spray a 9 x 5" loaf pan with non-stick cooking spray; set aside. Place Butternut Squash "Rotini" and water in a microwave-safe bowl; cover with a paper towel. Microwave on high-power for 5-6 minutes or until squash is very tender. Cool slightly and mash with a fork or potato masher; set aside. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl; set aside. Place sugar, oil, sour cream and eggs in a large bowl; beat with a mixer at high speed until well blended. Add reserved squash beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Do not overmix. Sprinkle in almonds and mix gently with a spoon. Spoon batter into prepared loaf pans. Bake at 350° F. for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. While bread is cooling, make Cream Cheese Glaze. Combine all Glaze ingredients in a medium bowl and beat with a mixer on medium speed until well blended. Stir in additional milk if needed for a drizzling-consistency. To serve, drizzle glaze over cooled bread.